Cabrales and Manchego are the cheeses that Spaniards like the most. This is revealed by a study carried out by the consulting firm IPSOS and recently presented by the Interprofessional Dairy Organization. In addition to this data, the report reflects an increase in cheese consumption in Spain: while 37% of Spaniards have increased their intake, only 11% have reduced it. But research also shows that cheese consumption plateaus after age 36.
Cheeses from Castilla-La Mancha, Asturias and Galicia are the most popular, with 80%, 59% and 52% of consumer recognition, the document states. They are followed by those from Extremadura (47%), Cantabria (40%) and the Basque Country (36%), and closing the national top 10 are those from Catalonia (27%), Navarra (26%), the Balearic Islands (23%) and La Rioja (21%).
The managing director of InLac, Nuria Ma Arribas, highlights that “Spain has more than 150 varieties of cheese and has 27 DOP and three PGI, so it is necessary to do a great job to put cheese consumption in first position.” national versus imported ones,” reports EFE.
Precisely, another information that this study exposes is that 90% of Spaniards prefer to eat national cheeses, with Manchego, Cabrales and Idiazabal among the favorite varieties. The most demanded cheeses are cured (43%) and semi-cured (33%), especially among the population ranging from 56 to 99. It is in this age group where cheeses that are matured for six to nine months They achieve a share of 51%, while fresh ones are preferred among those between 18 and 36 years old.
On the other hand, 98 percent of the population considers cheese to be an important part of the country’s gastronomic culture. Thus, the per capita consumption of Spaniards is around nine kilos per year, and price is the factor that most influences their purchase. This could cause, the report points out, a flight towards cheaper products or cheeses, which usually come from outside Spain.
The study also indicates which are the favorite places of Spaniards to enjoy this product. 92% are inclined to do it at home, although those who take it occasionally (22%) and young people aged 18 to 35 (15%) are somewhat more likely to do it in bars and restaurants.
Supermarkets and hypermarkets are the places where Spanish customers go most frequently to buy cheese (74%), while 15% do so in local markets and only 11% in specialized stores.
Arribas calls on consumers to demand greater commitment to farmers, cooperatives and cheese industries so that they “check the origin of the cheeses on the labels so that they opt for Spanish ones.”
For his part, the president of InLac, Daniel Ferreiro, points out that these results show that the sector has “some way to go in improving communication” to reach consumption levels close to Europe. “And that consumers who opt for the best-known cheeses do not leave aside other regional varieties and quality seals, which are a very important sign of the great diversity and richness that exists in the country.”
